Pina Colada Sundaes

By Hklbrries

Ingredients

• 1 1/2 cups shredded coconut
• 1 (1 1/2-quart) container vanilla ice cream, such as Edy’s*
• 1/2 cup canned cream of coconut
• 1/2 cup pineapple juice
• 1 tsp rum extract
• 1 pineapple, cored, peeled, and chopped
• Whipped topping
• Maraschino cherries
• Edy's is known as Dreyer's west of the Rockies

Details

Servings 8
Adapted from dashrecipes.com

Preparation

Step 1

Preheat oven to 375 F. Toast coconut on a parchment-lined baking sheet for 5 minutes, or until golden. Remove from oven and cool.

In a large bowl, combine ice cream, cream of coconut, pineapple juice, and rum extract. Freeze for at least 40 minutes.

Scoop ice cream mixture into dessert dishes; add pineapple, whipped topping, toasted coconut, and a cherry.

For a lighter alternative, top a scoop of low-fat vanilla frozen yogurt with chopped fresh pineapple and a dollop of whipped topping such as Reddi-wip.

Nutrition Information:
Per serving
430 calories
59 g carbohydrates
6 g protein
20 g fat
55 mg cholesterol
115 mg sodium
2 g fiber